Hi kwolffman - I would say there's no need to salt the turkey further, post-brine rinse. In fact, in my experience, I've had more problems trying to offset the saltiness as a result of the brine. In that case, I'd go easy on the seasoning of accompanying gravy and sides. Here are some more brining tips: https://food52.com/blog/9061-everything-you-need-to-know-about-brining